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Chocolate and California Avocado Chia Pudding

At the end of my kids’ first week back to school this year, I was exhausted. Between getting them back into the groove of school schedules and all that goes with that (earlier bedtimes, homework, etc.) and pulling together everything that their teachers needed, I felt ready to turn back the clock and do summer vacation all over again. I was in definite need of a cool, sweet treat. So I turned to two of my favorites—chocolate avocado pudding and chocolate chia pudding. I couldn’t decide which one I should make, so instead of making both and completely overindulging, I decided to merge the two into one: Chocolate California Avocado Chia Pudding.

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I don’t know why I hadn’t thought of doing this sooner. It was a home run with my taste buds and with my kids. Plus, I totally satisfied my need for a refreshing, late summer treat.   

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I made my pudding a smooth pudding, but you could go with a more traditional chia pudding texture by stirring in the chia seeds after blending everything else together.  Making the pudding is simply a matter of blending all the ingredients together in a blender until it is smooth and creamy, then pouring the pudding into ramekins or pudding cups and putting them in the fridge to chill and set.  You can have a sweet, creamy chocolate treat without having to use the stove!

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Chocolate and California Avocado Chia Pudding Recipe

Makes 4 large servings
 
Ingredients:
1 large California Avocado, peeled, pitted, and cubed
2 cups coconut milk
1/4 cup chia seeds
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup
1 tsp. vanilla extract
1/4 tsp. fine grain sea salt

Instructions:

  1. Blend all of the ingredients in a blender on high until smooth and creamy.  (Blending time will vary depending on the power of your blender.)
  2. Pour the pudding into individual ramekins or cups, cover with plastic wrap, and place in the refrigerator for at least 3 hours, or overnight, to chill and set.
  3. Serve chilled topped with fresh berries, nuts, granola, etc.

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